RICE DRESSING
This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Bearden, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.
Nutrition Facts : Calories 221 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
BROWN RICE DRESSING
Make and share this Brown Rice Dressing recipe from Food.com.
Provided by Malriah
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pan, heat oil over medium heat.
- Add onion, celery, carrot, garlic and zucchini.
- Cook until onion just starts to brown.
- Add brown rice and cook stirring often for about 1 or 2 minutes.
- Add all other ingredients, heat to boiling, stir, cover and reduce heat to low.
- Allow to simmer for 45-50 minutes; NO PEEKING OR STIRRING!
- Remove from heat and allow to stand for 10 minutes without lifting the lid.
- Fluff with a fork and serve with chicken, turkey or whatever you prefer.
TRADITIONAL RICE STUFFING
My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.
Provided by Sheila Kampman
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g
BROWN RICE HARVEST DRESSING / STUFFING
This is a good dressing recipe that we like with pork chops or duck. (It can also be used as a stuffing.) I based it on a few different recipes for brown rice dressing, but think it has an extra richness with the butter and the egg. The seasonings, of course, should be adjusted to your taste!
Provided by Dwynnie
Categories Brown Rice
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Melt the butter in a medium pan and cook the onion and apple over medium heat until the onion is translucent and soft.
- Mix the rice, raisins, pecans, and seasonings together in a large bowl.
- Pour the butter, onion, and apple over the rice mixture and fold together.
- Beat the egg and apple cider (or chicken broth) and pour over the dressing mixture. Fold until well combined, adding additional apple cider or chicken broth if the mixture is too dry.
- Put dressing into a greased 2 1/2 quart casserole dish and bake for 1 hour.
Nutrition Facts : Calories 333.5, Fat 20.4, SaturatedFat 8.3, Cholesterol 56.9, Sodium 238.4, Carbohydrate 35.5, Fiber 4, Sugar 8.2, Protein 4.5
COUNTRY BROWN RICE DRESSING
Make and share this Country Brown Rice Dressing recipe from Food.com.
Provided by carolinafan
Categories Low Cholesterol
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In medium saucepan prepare rice with water as directed on package.
- Meanwhile, in a large skillet cook mushrooms, sausage, and onion until meat is brown and vegetables are tender. Drain off any fat.
- Stir in carrot, cherries or cranberries, parsley and basil.
- Stir cooked rice into sausage mixture.
- Season with salt and pepper to taste.
- Cook and stir until heated through.
Nutrition Facts : Calories 111.3, Fat 3.2, SaturatedFat 1.1, Cholesterol 13.3, Sodium 21.9, Carbohydrate 15, Fiber 1.3, Sugar 2.6, Protein 5.8
COUNTRY WILD RICE WITH SAUSAGE
Steps:
- Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
- Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
- When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.
WILD AND BROWN RICE DRESSING WITH APPLES, PECANS AND CRANBERRIES
This is a gluten free dressing that combines both savory and sweet elements. The apples and cranberries are a good source of antioxidants. The rice can be made 3 days in advance or even frozen. The entire dish tastes better the second day, so you can make it ahead of time and just reheat the day you are serving it. Adapted from Martha Rose Shulman, "The Very Best of Recipes for Health."
Provided by threeovens
Categories Brown Rice
Time 1h30m
Yield 8 cups, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, simmer the wild rice in 4 1/2 cups broth, salt to taste, until the grains start to break open; drain off any liquid, return to the pot and stretch a clean kitchen towel beneath the lid and let sit 10 to 15 minutes.
- Meanwhile, in a smaller saucepan, simmer the brown rice, with 1 1/2 cups broth, salt, until tender and all the liquid has been absorbed, 35 to 40 minutes; turn off heat and stretch a clean kitchen towel under the lid and let sit 10 to 15 minutes.
- In a large skillet, heat oil, over medium heat, and cook the onion, stirring often, until it begins to soften, about 3 minutes.
- Add celery and a generous pinch of salt, and continue cooking another 3 or 4 minutes; stir in garlic, if using, and cook 30 seconds.
- Remove from heat and transfer to a large bowl; add rices and toss well.
- Increase the heat in the skillet to medium high and add the butter; when the foaming subsides, add apple, stirring until they begin to caramelize, about 5 minutes.
- Remove from heat and add to the rice mixture; add remaining ingredients, toss and season to taste with salt and pepper.
- Preheat oven to 325 degrees F; grease a large baking dish with butter or oil.
- Transfer rice mixture to baking dish, cover with aluminum foil, and warm in oven for 20 to 30 minutes.
- NOTE: The rices can be cooked up to 3 days in advance. The entire dish is better the second day, so you can make it a day ahead and heat the day you are serving it.
Nutrition Facts : Calories 196.2, Fat 5.6, SaturatedFat 1.3, Cholesterol 2.5, Sodium 391.5, Carbohydrate 30.6, Fiber 3.2, Sugar 4.9, Protein 6.9
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